apppa grit - Small Farm Central

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APPPA GRIT!
Issue 63
May – Jun
2011
American Pastured Poultry Producers Association
Producer Profile: Tom Arnold, Arnold’s Farm
by Mike Badger
Tom Arnold and his family run a
diversified livestock farm in Elizabeth,
Illinois that has been in the family for
126 years. When Tom was growing up,
the Arnold’s Farm was a dairy, but today,
the farm’s direct sale meat operation
focuses on natural production methods
over commercial.
After graduating high school, Tom left
the family dairy farm and found himself
working in the food services industry as a
delivery and operations manager where
he gained valuable distribution and
marketing experience. Tom returned to
run the family farm with the passing of
his father.
The fourth and fifth generation farm sits
in the Apple River Valley among the
driftless area of northwestern Illinois.
The region is known as the driftless
area because it was not impacted by
retreating glaciers during the last ice
age. It's a remote and rugged area that
sits approximately 150 miles west of
Chicago, and makes a popular second
home for city residents.
Tom leverages the Chicago connection
to sell his pasture raised meat products,
which include chicken, pork, beef, lamb,
Continued on page 4
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Classifieds
Ask FSIS
Membership by State
APPPA Refresh
Issue # 63
In This Issue:
2
3
4
Board of Directors
Editor’s Letter
President’s Message
7
10
12
14
15
Common illnesses
Intern at Reiff’s
Poor Pigmentation of Eggs
Young Farmers’ Coalition
2011 APPPA Member Directory
APPPA Board of Directors
Eli Reiff (President)
Board member 2010-2012
Poultry Man
922 Conley Rd
Mifflinburg, PA 17844
(570) 966-0769
Tom Wadson (Vice President)
Wadsons Farm
PO Box SN 528, Bermuda, SNBX
(441) 238-1862
[email protected]
Don Brubaker (Treasurer)
The Fertrell Company
POB 456
Bainbridge, PA 17502
(717) 426-3594 [email protected]
Jennie Watkins (Secretary)
Ananda Hills Farm
553 Embody Road
Port Ludlow, WA 98365
(360) 732-0111
[email protected]
Michael Akey
Green Akeys Family Farm
2301 Cross Section Rd
Westminster, MD 21158
(410) 857-0357
[email protected]
Greg Gunthorp
Gunthorp Farms
435 N 850 E
La Grange, IN, 46761
(260) 367-2708
[email protected]
Visit us online
www.apppa.org
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Keith O’Neal
Pleasant Prairie Meats
417 Road FF
Satanta, KS
(620) 276-6197
[email protected]
Brenda Ostrom
Mountain Meadow Farms
PO Box 913
Mariposa, CA, 95338
(209) 966-8432 [email protected]
Val Vetter and Deb Aaron
Board Member 2010-2011
Piney Woods Ranch
PO Box 381
Winnsboro, TX 75494
(903) 629-3332
[email protected]
Joel Salatin
Board member-at-large
Polyface Farm
363 Shuey RdSwoope, VA 24479
APPPA Staff
APPPA GRIT Editor: Mike Badger
16 Pine Run Rd
Hughesville, PA 17737
[email protected]
570-584-2309
APPPA Coordinator: Jody Padgham
PO Box 87
Boyd, WI 54726
[email protected]
888-662-7772
The APPPA GRIT newsletter is published six times a
year and sent to members of APPPA. To join, visit our
website or write us. Information provided in this
newsletter is believed to be accurate, but readers assume
all responsibility for actions based on this information.
Issue # 63
Editor’s Letter
As I write this, my chickeness is on full
display in the neighborhood and my
meatheads (that’s what I call my Cornish Cross broilers) have proven to be
quite the attraction. This spring I decided I was going to move to a day
range model; so, I built a cattle panel
hoop house. And I covered it with a recycled billboard tarp, and enclosed it in
poultry netting. There’s nothing out of
order so far, at least as far as APPPA
members are concerned.
I placed my first batch of 100 broilers in
the front yard right next to the road.
Not only would that grass benefit from
some concentrated chicken fertilizer,
but I wanted to advertise a little bit. I
hoped to generate some business.
I’m getting attention, alright. Cars practically come to a stop as they idle past.
I wave. Sometimes the gawkers wave
back.
There are almost always some chickens
out in the yard, so it’s not like people
have to look very hard to figure out
what’s going on. But my wife hatched a
good theory on why our chickens are
getting so much attention.
Most of the people in my immediate
area raise crops—corn, oats, soybeans.
When they see real live animals outside,
especially chickens, it’s a novelty because everyone knows chickens grow
inside a coop.
In fact, a neighbor stopped because my
three week old meatheads looked the
same as his chickens did three months
ago, and he said they were now big and
had a hard time walking. One of the
farm stores sold him a ―dual purpose
bird,‖ but he quickly realized he wasn’t
going to get any eggs.
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So we talked chicken for a while, and I
offered to process his chickens; he wasn’t interested in eating them. So I ended
up buying his fat broilers because I
needed a small batch of chickens to
break in the mobile processing unit that
my wife and I bought.
The very next night, another neighbor
stopped to ask if I was the guy that was
going to be processing rabbits and chickens. He heard I was putting in a processing facility. So I pointed across the street
to my MPU, and said there’s my facility.
And of course, I said that I’d do his rabbits.
As I had hoped, putting the meatheads
on display increased my visibility, but not
with potential customers. Instead, what
I’m doing is sparking interest and drawing questions from other growers. The
exposure gives me a chance to talk
about pastured poultry, APPPA, and local
food. So, I’ll take it.
One of my goals with the MPU is to make
it easier for people to raise small backyard flocks by mitigating the chicken
―processing problem‖ by providing an
accessible processing option. If I can get
those people using a pastured production
model, that’s all the better.
Have a great start to the summer,
— Mike Badger, APPPA Grit Editor
WRITE FOR APPPA GRIT
Now accepting articles:
How-tos
Insights
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And more…
Contact Mike Badger at [email protected] or
(570) 584-2309. Deadline for Issue 64 is
June 15, 2011.
Issue # 63
President’s Message
Profile continued from page 1
and turkey.
Greetings
from
the
beautiful
Buffalo
Valley!
We are finally having
some warmer weather
after having rain and storms almost
everyday through March and April. I
am receiving a lot of calls about chickens not doing well or people experiencing two or three dead birds each day. I
think it comes from the wet and cold
weather. They get ascites; they turn
purple in the head and fill up with fluids
similar to congestive heart failure.
We put 80 eggs in our neighbor’s incubator from my black australorps. They
are dual purpose birds. I was hoping
they would become broody and hatch
their own, but I guess the broodiness is
bred out of them. Maybe that will
change when they’re older or laying
longer.
Kathleen is receiving her first batch of
100 white meat bird babies on May 17.
She will brood them in the old brooder
house behind our house for three
weeks and then put them in a Mike
Hansen style pen to move regularly on
the grass.
We will get broad breasted white female turkeys on June 27/28 for our
Thanksgiving orders. This year I ordered 100 straight run red rangers
from S&G Hatchery in Alabama. They
should be here around the same time
as the turkeys. I will be using those for
barbecuing and serving at a hands-on
PASA field day on August 31 at my
farm.
20 lambs are going to leave this farm
on Monday.
Eli Reiff
APPPA Board President
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The chickens
In 1998, Tom attended a Joel Salatin
workshop as part of his ongoing education
efforts. He had already been selling meat
direct to consumers since 1988 and had
started marketing small packages of meat
as a value-added service. After the Salatin
workshop, Tom put together a few pens
and added poultry to his meat offerings.
Soon after started raising pastured poultry,
Tom joined APPPA and has been a member
since 1999.
Currently, the Arnold’s Farm markets
approximately 2500 chickens and 150
turkeys each year. Did you note the use of
the word markets? Many producers would
say they raise or grow their poultry, but
Tom uses the word ―markets‖ when he
talks about his farm. Of course, he still has
to grow the animals, but Tom's operation,
like many others, is rural, and it's the
ability to market that gives him the best
opportunity to thrive and not merely to
survive.
Before we talk marketing, let's preview the
poultry operations.
To raise his 2500 chickens a year, Tom
runs batches of 600 Cornish Cross broilers,
which translates to approximately nine
Salatin-style pens with 75 birds each.
It's common for most producers to buy day
old chicks and put them straight into the
brooder. Over the years Tom has
experienced high losses in the brooder,
especially in the early spring when
temperature ranges can be more extreme.
He had difficulties maintaining a good
temperature in the brooder, which lead to
the high losses.
To compensate for the high loss rate,
Schlecht Hatchery will start the chicks for
Tom in a controlled atmosphere and
Issue # 63
deliver them at three or four days of age.
By letting the chicks get a few days older
before putting them into his brooder, Tom
mitigated his losses.
The broilers go out on pastures at about
two weeks of age and stay on pasture until
eight weeks of age. Tom has experimented
with his pen setup a little. He has tried
enclosing the broiler pens in electric
poultry netting and tipping one side of the
pen up to allow the chickens to range out
of the pen. Moving the fencing proved to
be a hassle. So he moved back to the
traditional daily move setup.
At eight weeks, the broilers go the
processor and dress out between four and
six pounds each. Tom sells to a restaurant
in Galana IL that likes to have four
pounders for their entrees.
Processing
Processing poses its own set of challenges.
The closest USDA inspected processing
facility is 250 miles away. Tom trailers 600
broilers to the plant for processing. Then
the next day he takes his freezer trailer
back to the facility to pick up the
processed chickens.
To process a batch of chickens, Tom logs
1000 miles and 20 hours on the road over
the course of two days.
Tom says there is a non-USDA processing
facility that is much closer, and he would
like to use them. Like many other
producers, Tom finds himself making a
choice – comply with the regulations or
dance around them. So Tom opts to watch
the pavement roll by on his way to the
USDA processor.
He would like to see a USDA inspected
facility closer, but the USDA has not
provided any help. According to Tom,
there's a market demand for the facility,
but nevertheless, it's a risky, expensive
proposition to build a facility without any
demonstrative
support
from
the
organization that will ultimately sign off
on the facility.
Coyotes love turkeys
The coyotes on Arnold’s Farm have
developed a taste for turkey so much so
that Tom enclosed his turkeys with two
levels of electric netting. The coyotes
used the fence to their advantage. They
would round up the turkeys and get
them excited and flapping around.
Through all the commotion, some of the
turkeys would flap against the fence and
ultimately get out of the fence where
they were promptly eaten.
To finish last season, Tom's turkeys
ended up inside three levels of electric
poultry netting. That's a lot of labor to
move around. He's still searching for a
more efficient way to curb the coyotes.
Feed
Tom mixes his own feed ration that
consists of oats, corn, soy meal, fish
meal, kelp meal, calcium carbonate, and
a vitamin pack. The feed is stored in
recycled feed and water tanks. One ton
of feed will last for five days.
Tom does plant GMO-free maize yellow
corn without synthetic fertilizers and
feeds an antibiotic-free ration. But he's
not certified organic and doesn't see a
current demand from his customers for
organic meat. Tom's primary customers
are young families who can afford to pay
a
little
more
than
the
typical
supermarket prices but who want to pay
less than Whole Food prices.
Tom's chickens are marketed as pastureraised and the message resonates.
Marketing
Tom direct markets his poultry and meat
products to consumers for delivery to
various drop off points in the Chicago
area, but his current marketing mix
Continued on page 6
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Issue # 63
started with a fall harvest festival. To
market his meat products in this remote
location, Tom turned his farm into a
festival for five weekends in the fall. At
it's peak, the festival drew up to 6,000
people over a season. To draw visitors to
the farm, Tom marketed the event as a
destination event, which means the act
of getting out of the city and into the
country is as much of the appeal as
spending a few hours on the farm
enjoying family-friendly activities, such
as a petting zoo.
The festival not only gave people a
reason to get outside, it opened
opportunities for Tom because he
realized that meat sales on festival day
skyrocketed. The Arnold’s Farm sells
beef, pork, lamb, turkey, and poultry.
And it was through the festival that a
Chicago buying club approached him with
a monthly order. Each month the buying
club would visit the farm to pickup an
order.
affordable for his customers. One option
on the table is to offer free delivery for
customers who pay ahead. Tom does
apply an $800 minimum purchase
amount for each drop point.
To get orders for each delivery, Tom
relies heavily on his email newsletter.
Email is a low tech, cost-effective way to
stay in contact with your customers, and
in Tom's case, remind them to place
their orders.
Tom is featured on the menu at a local
restaurant, which drives more direct-toconsumer
sales.
People
encounter
Arnold’s Farm at Eleven One Main in
Galana, IL, and seek Tom out for direct
sales.
In recent years, Tom has stopped
attending as many farmers markets
because they were expensive to attend,
Continued on page 24
Recognizing a good opportunity when he
saw one, Tom worked out a deal where
he would deliver the buying club's order
to Chicago, and he used the buying club
to establish a drop point for non-club
members.
To recruit new customers for his Chicago
drop off point, Tom handed out sign-up
sheets and promoted the delivery
schedule on his website. The drop point
idea caught on, and today, Tom delivers
to 14-16 locations over the course of two
days.
Tom wasn't sure how to charge for
delivery, but he finally settled on 35
cents per delivered pound. So, a whole
pastured raised chicken costs $3.30 per
pound if the customer picks it up at the
farm. If Tom delivers the chicken to one
of his drop points, the price becomes
$3.65 per pound.
The escalating cost of gas and feed has
Tom thinking about how he can stay
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Issue # 63
Diagnose and Treat Common Illnesses
By Jeff Mattocks
Editor’s Note: The flowchart was originally published in the Summer 2002 issue of the
APPPA Grit. It has been updated by Jeff Mattocks.
This flow chart does not include all possibilities, merely
the most common. These remedies are not mainstream
commercial treatments. They have worked for others but
they may not work all of the time. It is my wish that it
helps some of you some of the time. — Jeff Mattocks
Continued on page 8
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Issue # 63
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Issue # 63
Jeff Mattocks is a nutritionist with The Fertrell Company. He is a regular contributor on
the APPPA ProPlus mailing list.
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Issue # 63
Interning at Reiff’s Poultry Dressing:
A day with Eli
By Christie Badger
Adventures of a Farm Chickie – Interning at
Reiff’s Poultry Dressing
I knew that I faced some personal challenges
that I would need to overcome if I was going to
be successful at poultry processing. Specifically,
I wasn’t sure I was going to be able to actually
kill the birds, I didn’t know if I could handle the
smell, and I was unsure as to whether or not I
could bring myself to eviscerate a still-warm
chicken. Basically, I had some hang ups about
the entire process.
You may be asking yourself why I would even be
considering putting myself through this, and I
believe I have some good reasons. My husband,
Mike, and I have a dream of expanding our farm
operations to the point that we no longer have to
hold full-time jobs off the farm. Getting a mobile
processing unit on the road is a big part of that
dream. Although neither of us grew up actively
farming or raising animals for food, a sustainable
lifestyle is not only something we want for ourselves, but something we want to offer to our
family, friends, and community.
I’m not a complete stranger to processing poultry. As a young girl, I remember visiting my
grandparents when it was time to “butcher.” We
would get a metal coffee can and hang it on a
tree as our killing cone. After that, the birds
would be scalded in a large kettle over a fire, and
then we would begin hand plucking. And this is
where my job ended. The eviscerating process
was completed by my grandfather or great uncle.
I was hoping that poultry processing, at least the
part I was familiar with, was a little like riding a
bike. These are fond memories, and ones that I
want my child to have, as well.
To further prepare myself for the adventure I was
about to have, Mike helped me find some videos
online to watch. Polyface Farm offers some great
tutorials not only on processing, but also on cutting up the chickens, which is something I plan to
explore more in the future for my own benefit.
Daniel Salatin makes the point that even if you
are not going to process your own chickens,
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learning how to cut them up is a skill worth
mastering for the money it saves and one we
should be willing to help our customers with.
I also watched David Schafer’s Step-by-Step
Poultry Processing video that is available
online [Ed. Note: David wrote an article for
APPPA Grit issue 62 describing various processing options depending on scale]. Mr.
Schafer does a nice job of reviewing the importance of the scalding process. The key points
he makes are if your scald is too short or too
cold, your feathers are going to stay on; if your
scald is too long or too hot, the skin will tear;
and your scalder should be kept at 147 degrees Fahrenheit. These videos were incredibly
helpful in preparing me for what to expect during my day at Reiff’s Poultry Dressing.
Upon arriving, my first job was to work with Eli
to harvest the chickens. The art of the scalder
quickly became apparent. Being early in the
year, there were a variety of birds coming in to
be processed, including heritage chickens, tender broilers raised indoors, winter hardy roosters, and Muscovy ducks.
Eli knew just how much time each was going to
need in the scalder – a wealth of knowledge
that only comes from years of experience.
(Which Eli clearly has, having just turned the
big 5-0!)
Although I gained good insights watching the
online videos, nothing is a substitute for handson experience. The tender broilers raised indoors needed one cycle through the scalder to
come clean in the plucker, while the heritage
chickens and winter hardy roosters benefited
from a couple of extra turns in the scalder.
The ducks were the real surprise for me. After
two full cycles in the scalder, they went into the
plucker without any water to be “roughed” or
have their first go at getting their feathers out.
After approximately 60-90 seconds, it was back
to the scalder for an additional two cycles be-
Issue # 63
fore once again being placed in the plucker, this
time with water, to complete the plucking process. Throughout this time, Eli would check the
scald by pulling out a handful of feathers, testing
how easily they came out of the bird, to determine how much longer they needed in the scalder.
After the plucker, the birds were ready to have
their feet and oil gland removed. I had to be
shown twice how to “walk” my knife down the tail
to remove the gland, but after that, I was good to
go. Eli demonstrated his confidence in me by
allowing me to do all of the work while he supervised, chatted with customers, and taunted me
with how may birds he can kill while a batch is in
the scalder.
“Walking” the knife down to remove the oil gland
involves keeping your knife held vertical and creating a series of small cuts while “walking” the
knife to remove the gland. Just before the gland
is completely cut off, you grab it and tear it off,
effectively and efficiently removing the gland.
The feet are removed at the joint, and Eli
showed me how to twist my knife backward at
the last moment to create a more attractive cut
and not have the leg bone jutting out of the skin.
On this day, we were saving the feet for a special order. Other days, the feet go into a sawdust
compost pile along with the rest of the offal.
Before passing the birds to Eli’s wife, Kathleen,
and niece, Linda, to be eviscerated, we would slit
the skin over the neck to aid in finding the windpipe. At that point, the birds would be passed
along to the next step in the process.
Just as I was becoming comfortable and confident in my harvesting skills, I was sent to the
other side of the shop to work with Kathleen and
Linda at the eviscerating table. I felt awkward
and slow all over again, but Linda soon had me
on my way to learning these new skills.
Linda showed me to lay the bird breast up and
grasp firmly around the waist, which stretches
the skin and makes for an easier cut. The most
important things to learn when making the initial
cut are: 1) don’t cut into the intestines, it’s a
smelly, dirty mess if you do; 2) cut down far
enough to remove all of the colon; and 3) don’t
cut into the meat.
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At first, I found that cutting down below the vent
far enough to remove the entire colon to be the
biggest challenge, and would often find myself
needing to make a second cut. Eventually, I
mastered this skill and became more efficient
with one clean cut.
With a clean cut, the intestines are easily removed, and the rest of the viscera soon follow.
Identifying the internal organs is an interesting
review of anatomy. The gallbladder usually
comes out with the liver and can make a real
mess if accidentally broken open. The testicles
can be a challenge to remove simply because
they are so small and difficult to get a hold of.
And older laying hens can be full of beautiful
egg yolks.
Kathleen was patient with me as she reviewed
my work and helped me focus on areas that
needed more attention. With such knowledgeable and skilled tutors, I found myself becoming more comfortable with the work in no time,
although certainly not much faster. I am sure
speed will only come with time and experience.
(At least, this is what Eli, Kathleen, and Linda
kept telling me!)
There is a feeling of peace for me in doing this
kind of work. For a long time, I was in the rat
race with so many others, experiencing frequent stress headaches, missing out on so
much of my life and my family because of work,
and not giving 100% of myself to those I love.
At one point during my day at Reiff’s, I realized
that harvesting food is honest work that makes
me feel good about what I’m accomplishing in
my life.
I look forward to working with my husband to
get our mobile processing unit on the road this
spring and offer others the opportunity to provide for their families by eliminating the barrier
of how to get their pastured poultry processed
without having to travel a great distance.
I learned so much this day interning with Eli
and Kathleen, with perhaps the most important
thing being that I have so much more to learn.
Issue # 63
Factors Causing Poor Pigmentation of
Brown-Shelled Eggs
By Gary D. Butcher and Richard D. Miles
The first documented report of shell
pigment loss in brown-shelled eggs was in
1944 when Steggerda and Hollander,
while removing dirt from eggshells
produced from a small flock of Rhode
Island Red hens, made the surprising
discovery that some of the brown pigment
also rubbed off. This effect was even more
evident when the eggs were rubbed
vigorously. Most of the eggs gave up their
pigment
fairly
easily
except
those
possessing a glossy surface.
It is well established that no single factor
is responsible for the loss of shell pigment
in brown-shelled eggs. Variation in
pigmentation among brown-shelled eggs is
more pronounced in broiler breeders than
in commercial brown egg-type layers. In
flocks of broiler breeders, it is common to
have a variation in eggshell pigmentation,
resulting in hues ranging from dark brown
to almost bleached white. This contrast
occurs because genetic selection for
uniform brown-colored eggs in broiler
breeder flocks is of little importance
compared to eggshells of commercial
brown egg-type birds. Most commercial
producers
and
university
personnel
serving the poultry industry understand
that the loss of shell pigment from brownshelled eggs can be caused by numerous
factors. Many individuals, however, still
prematurely jump to conclusions and
blame shell pigment loss and variability on
only a single factor. The most common
scapegoat is bronchitis. Statements such
as "I know my hens had bronchitis
because their shells are pale" or "All you
have to do to determine if your hens had
bronchitis is to look at their eggshell color
-- if the shells are pale they had a
bronchitis challenge" are still often heard
in the field. Such statements are made
even without knowledge of the flock's
bronchitis
antibody
titer,
bronchitis
vaccination
schedule,
or
supporting
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necropsy findings.
More often than not, the cause of shell
pigment loss is not bronchitis but some
stressor to which the flock has been
exposed. Fear, for example, is a common
cause of eggshell pigment loss. It is not
until all the contributing factors to
pigment loss are considered that the
exact reason can be identified and the
problem resolved. Many times the exact
cause of periodic, flock-wide pigment
loss is never identified.
The purpose of this article is to identify
and discuss the various factors that are
known to contribute to the loss of
eggshell pigment. A general review,
however, of the pigments and the
process involved in their deposition aids
the reader in better understanding shell
pigmentation problems.
EGGSHELL FORMATION
DISPOSITION
AND
PIGMENT
Once the egg reaches the site of the
reproductive tract known as the uterus
(shell gland), it resides there for
approximately 20 hours. During this time
the shell is deposited, mostly as calcium
carbonate, onto the shell membranes
that envelop the albumen and yolk. As
shell formation progresses in the brown
egg layer, the epithelial cells lining the
surface of the shell gland begin to
synthesize and accumulate the pigments.
The three main pigments are biliverdinIX, zinc chelate, and protoporphyrin-IX.
The most abundant pigment in today's
commercial
brown-shelled
eggs
is
protoporphyrin-IX. It is not until the final
3 to 4 hours of shell formation that the
bulk of the accumulated pigment is
transferred to the protein-rich, viscus
fluid secretion known as the cuticle. The
Issue # 63
degree of brownness of the hen's eggshell
is dependent on the quantity of pigment
directly associated with the cuticle. The
pigment-rich cuticle is deposited onto the
eggshell at about the same time shell
deposition reaches a plateau, about 90
minutes prior to oviposition. Therefore,
pigment distribution is not uniform
throughout the thickness of the eggshell.
Even though the eggshell contains traces
of pigment, its contribution to the intensity
of brown color is negligible compared to
that of the cuticle.
FACTORS RESPONSIBLE FOR DECREASING
THE INTENSITY OF BROWN SHELL COLOR
Stress. Since the majority of the pigment
is localized in the cuticle, anything that
interferes with the ability of the epithelial
cells in the shell gland to synthesize the
cuticle will affect the intensity of eggshell
pigmentation. This is especially true during
the final 3 to 4 hours of shell deposition
since it is during this time in the egglaying cycle that cuticle synthesis and
accumulation occur most rapidly.
Stressors in poultry flocks such as high
cage density, handling, loud noises, etc.,
will result in the release of stress
hormones, especially epinephrine. This
hormone, when released into the blood, is
responsible for causing a delay in
oviposition and the cessation of shell gland
cuticle formation. The above stressors,
which result in hen nervousness and fear,
can cause pale eggshells to be produced.
The paleness is often the result of
amorphous calcium carbonate deposited
on top of a preexisting fully formed cuticle
or of an incomplete cuticle caused by
premature arrest of cuticle formation.
Brown-shelled birds, especially broiler
breeders, housed in experimental floor
pens for research purposes often become
fearful each time the pen is entered for
such things as egg collection, vaccination,
uniformity, and frame and fleshing
measurements.
When
this
occurs,
production of pale-shelled eggs should be
13
expected, especially if the fearfulness
occurs during the last 3 to 4 hours of the
egg-laying cycle when the cuticle
formation is interrupted. In fact, the
relationship between stress and the
production of pale eggs by laying hens is
so great that researchers have suggested
that loss of shell pigment may provide a
basis for a noninvasive method of
assessing stress in hens.
Age of the bird. As the brown egg-type
bird ages, there is a corresponding
decrease in eggshell pigment intensity.
The exact reason for this is unknown. It
is possibly due to the same quantity of
pigment being dispersed over a larger
surface area of shell as egg size
increases with bird age or less pigment
synthesis. As the hen ages it is normal
for the tapered end of the egg to contain
less pigment than the rounded end.
Stress-related egg retention in the shell
gland
and
subsequent
amorphous
calcium carbonate deposition on the shell
surface have been identified as a major
cause of pale eggs in older hens.
Chemotherapeutic agents. A rapid
decline in shell pigmentation is common
following the ingestion of certain drugs
by the hen, such as the sulfonamides.
The coccidiostat Nicarbazin, administered
to hens at a dose of 5 mg per day, can
result in the production of pale eggs
within 24 hours. Higher doses can lead to
complete depigmentation of the eggshell
cuticle.
Disease. Viral
diseases,
such
as
Newcastle and infectious bronchitis,
affect egg production in poultry. These
viruses have a specific affinity for the
mucus membranes of the respiratory and
reproductive tracts. Because the virus
directly
infects
and damages
the
reproductive tract, the signs of disease
are manifested indirectly in the product
of the tract, the egg. Thus, total egg
numbers decline and eggshells become
thinner and abnormally pale and have
Issue # 63
National Young Farmers’ Coalition Seeks Input
The National Young Farmers’ Coalition is a
new organization by and for young
farmers focused on building a support
system for young and beginning farmers.
This is being approached from a few
different angles. Farmer to farmer learning
is encouraged by publicizing training and
educational opportunities and through the
Farmhack blog. Farmhack is all about
sharing and demonstrating ideas for tools
and systems to be used as low cost
solutions on farms.
Networking within the farming community
is promoted through conferences and
social events intended to yield business
and social ties. The NYFC is also
establishing a political position on the
upcoming farm bill which is slated for
2012. We want to know what you think!
The NYFC is circulating a survey in
partnership with The Greenhorns and
BeginningFarmers.org to gain perspective
from farmers across the country about
their ideas for the new farm bill and how it
could most benefit new farmers. We are
looking to find out what the biggest
obstacles are, what existing programs are
getting it right, and what potential actions
should be taken to help beginning farmers
and ranchers.
Our goal is to get 1,500 farmers to fill out
our survey. It only takes five minutes and
your information is always confidential. It
can
be
found
at
http://
www.surveymonkey.com/s/NYFC. If you
would like to check out the NYFC go to
www.youngfarmers.org
INTERVIEW WITH NYFC
Mike Badger asked NYFC a few follow-up
questions
about
their
organization.
Lindsey Lusher Shute, NYFC board
member, took a few minutes to respond.
14
APPPA: Is NYFC planning to develop it's
own events and programs? If so, do you
have any pastured poultry programs in
the works?
NYFC: NYFC's focus will be connecting
young
farmers
to
workshops
on
su st ainab le
grow ing
t echn iques
(including pastured poultry). We are
beginning to offer more online technical
resources, primarily through the Farm
Hack blog.
APPPA: What does NYFC see as the
primary reason for attracting new
farmers?
NYFC: The average age of farmers in the
US is 57, and 500,000 farmers are
expected to retire between now and
2030. Young farmers are key to rural
stability and a secure food supply.
APPPA: What's the biggest obstacle or
two that face new farmers from your
perspective?
NYFC: Capital and land access are
identified as the biggest challenges for
young growers. Getting started in
farming, and especially with livestock, is
very expensive. Land prices coupled with
basic operating expenses, are preventing
many young people from pursuing a
farming career.
For more information about NYFC, visit
www.youngfarmers.org or send mail to:
PO BOX 292
Tivoli, New York 12583
Issue # 63
2011 APPPA Member Directory
The 2011 APPPA member directory is a list
of members who volunteered to have their
contact information included in the directory. The directory is meant to provide
networking opportunities for producers.
You had to explicitly opt-in to the directory, so this is a partial list of the total APPPA membership.
CANADA
Andrea Gunner, Rosebank Farms
Armstrong, British Columbia
250-546-2712 | [email protected]
UNITED STATES
Alabama
Danny Eiland, S & G Poultry
Clanton, AL. 205-280-3771
[email protected]
Jason Haynes, Old Southern Apple Nursery
Oxford, AL. 256-835-0440
[email protected]
Charles & Laura Ritch, Goose Pond Farms, LLC
Hartselle, AL. 256-751-0987 [email protected]
Jay Shepherd, Shepherd Family Farms
Brierfield, AL. 205-665-1144
[email protected]
Albert Katz & Jim Parr, Rock Hill Ranch Chickens. Napa, CA. 707-254-1866
[email protected]
John Metzer, Metzer Farms
Gonzales, CA. 800-424-7755
[email protected]
Brenda Ostrom, Mt Meadow Farm
Mariposa, CA. 209-966-8432
Barbara Shaw
Truckee, CA. 530-582-5293
[email protected]
Chris Wagner, Modesto Milling
Empire, CA. 209-523-9167
[email protected]
Sinclair Family Farm
Penryn, CA. 916-803-1777
[email protected]
Colorado
Tony and Barclay, Daranyi Indian Ridge Farm
& Bakery. Norwood, CO.
970-327-0336. [email protected]
Matthew Kautz
Merino, CO. [email protected]
Cathy Morin, Valley Pheasants
Alamosa, CO. 719-589-0409
[email protected]
Arkansas
Steven Schroeder, Hunting Valley Farm
Roland, AR. 501-868-3320
[email protected]
Connecticut
Terrell Spencer, NCAT-ATTRA
Fayetteville, AR. [email protected]
Warren Burrows, The Groton FarmGroton, CT.
860-235-1011
[email protected]
http://www.grotonfamilyfarm.com
California
Paul & Molly Cooper, Funk Dinner Bell Farm.
Chicago Park, CA.
[email protected]
15
Brianne Casadei, Terra Firma Farm
Stonington,CT. 860-535-8171
[email protected]
Issue # 63
Florida
Linda Hart, Crazy Hart Ranch
Fellsmere, FL. 772-571-8657
[email protected]
Larry Krech, Kevuda Haven Goat RanchCenter
Hill, FL. 352-406-2742 [email protected]
Erik Schramm. Plant City, FL.
[email protected]
Georgia
Jim Bowden, Bowden's Plants
Woodbury, GA. 706-846-3970
[email protected]
Cyndy M. Carroll, Syrinx Farm
Monroe, GA. 770-266-1088
[email protected]
Mike & Judy Cunningham, Country Gardens
Farm. Newnan, GA. 770-251-2673
[email protected]
Collin Davis, Ancient Paths Farm.
Canton, Ga. [email protected]
Kellie & Ben Deen, Savannah River Farms.
Sylvania, GA. [email protected]
Will Harris, White Oak Pastures
Bluffton, GA. 229-641-2081
[email protected]
16
Mary Beth Sellars/Croxton
Canton, GA. [email protected]
Berrien Sutton. Homerville, GA.
[email protected]
Scott Tyson, 180 Degree Farm
Sharpsburg, GA. [email protected]
Hawaii
Theo Morrison, The Neighborhood Farm
Lahaina, HI. 808-264-6480
[email protected]
Iowa
Sharon Hoerichs, Mulberry Grove Family
Farm. Milford, IA.
[email protected]
Lyndon Sutcliffe, Sutcliffe Farm Supply
Mason City, IA. 641-424-0965
[email protected]
Practical Farmers
Ames, IA. 515-232-5661
[email protected]
Indiana
Janie Burns, Meadowlark Farm
Nampa, ID. 208-466-4806
[email protected]
Issue # 63
Illinois
Tom and Jessica Arnold, Arnold's Farm
Elizabeth, IL. 815-858-2407
[email protected]
Dennis & JoAnn Dickman, Dickman's
Herscher, IL. 815-426-2154
[email protected]
Brett Gutwein, Pleasant Ridge Farms
Forrest, IL. 815-657-8173 [email protected]
Brian Lau, L&A Family Farms
Paris, IL. 217-275-3506 [email protected]
Greg & Lei Gunthorp, Gunthorp Farms
LaGrange, IN. 260-367-2708
[email protected]
Jeffrey Hawkins, J.L. Hawkins Family Farm.
N Manchester, IN. 260-982-4961
[email protected]
Merle Hershberger, Wolf Song Acres
Napanee, IN. 574-773-0287
[email protected]
Jacob and Martha Miller, J & M Poultry Farm.
Cambridge City, IN. 765-489-6290
Kansas
Larry & Becky Roethe, Mulkeytown Fresh
Farm. Mulkeytown, IL. 618-724-2802
[email protected]
John & Roseanna Bauman, Bauman's Cedar
Valley Farm. Garnett, KS. 735-448-2239.
[email protected]
Allan & Jeremy, Sexton/House Meadow Haven
Farm. Sheffield, IL. 815-454-2320.
[email protected]
Fred & Margaret Clark, Clark Family Farm.
Baldwin City, KS. 785-842-0385
[email protected]
Indiana
Andi & Kurt Dale, Dale Family Farm
Protection, KS. 620-622-4473
[email protected]
Abby Abbott-Rider, Thistle Byre Farm, Inc.
Burnettsville, IN. 574-652-3909
[email protected]
Gordon Dotson, Dotson Farm and Feed
Lafayette, IN. 765-742-5111
Keith & Judy O'Neal, Pleasant Prairie Meats.
Satanta, KS. 620-276-6197
[email protected]
Jonathan & Lucinda Gingerich, Homestead
Heritage LLC. Kokomo, IN. 765-628-3561.
[email protected]
17
Issue # 63
Kentucky
Maine
Tim & Jane Cantrell
Murray, KY. 270-436-2897
[email protected]
Jules & Joel Fecteau, Serendipity Acres
North Yarmouth, ME. 630-234-9613
Michigan
Louisiana
Scotty LeBleu, Pure Country
DeQuincy, LA. 337-884-6468
[email protected]
Dr. James McNitt, Southern University Baton
Rouge, LA. 225-771-2262
[email protected]
Massachusetts
Paul Boutiette, King's Supply/
Eggcartons.com. Manchaug, MA.
Terry & Steve Golson, Little Pond Farm.
Carlisle, MA. 978-371-9959
[email protected]
Kim Wells, East Mt Farm
Williamstown, MA. 413-458-8085
[email protected]
Maryland
Kevin Doll, Back Forty Acres
Chelsea, MI. 734-649-1078
[email protected]
Terry & Renee, Hill Pleasant Hill Farm
Ceresco, MI. 269-979-8101
[email protected]
Minnesota
Kristy Kraling & Gary Kneeskern, Windy Ridge
Heritage Farm. Presten, MN.
Kerry & Kristen Skelton, JPR Acres, LLC
Winuetrista, MN. 952-974-5148
[email protected]
Missouri
Michael Akey. Westminster, MD
[email protected]
Steven Blake & Mary Mason, Squirrel Hill
Farm. Ellicott City, MD. 410-995-0244
[email protected]
Julie & Bob Bolton, Groff's Content Farm
Rocky Ridge, MD. 301-447-6148
[email protected]
Lafferty & Smith, Springfield Farm
Sparks, MD. 410-472-0738
[email protected]
Washington White. Gaithersburg, MD.
18
Mark Baker, Baker's Green Acres Inc.
Marion, MI. 231-825-0293
[email protected]
Kenny Barham & Alan Garrison, Windhaven
Farm. Kearney, MO. 816-628-4567. [email protected]
Albert Hempel, Semper Fidelis Ranch
Eldridge, MO. 573-363-5213
Karin & Norman Ladd, Ladd's Family Farm.
Farmington, MO. 573-747-1889
[email protected]
Jake Mitts, Mitts Family Naturals
Troy, MO. 636-338-4406
[email protected]
Nick Rivard, Nick's Greenleaf Gardens
Kansas City, MO. 816-322-1614
[email protected]
Issue # 63
Alice Dobbs & David Schafer, Featherman
Equipment LLC / Schafer Farms Jamesport,
MO. 660-684-6035 [email protected]
Joan Bailey-Enderson, Lil' Nipper Ranch
Plattsmouth, NE. 402-298-8291
[email protected]
Mark Seeley, Full Circle Farms
Excelsior Springs, MO. 913-621-2311
[email protected]
Dennis Demmel, Demmel Farm
Ogallala, NE. 308-352-4078
[email protected]
Carlos & Jeri Villarreal, Villarreal Family
Farms. St Louis, MO. 314-315-5548
[email protected]
Bob Gillis, QC Supply/Gillis Ag
Schuyler, NE. 402-352-3167
[email protected]
Mississippi
Daniel Manville, Open A Bar 2 Ranch
Lyman, NE. 308-787-1111
[email protected]
Leann Hines, Levee Run Farm
Greenwood, MS. 662-392-4189
[email protected]
North Carolina
Elizabeth Sarno, NE Sustainable Agriculture
Society. Linwood, NE [email protected](Jill
Wubben)
Guy Aday, Asguard Farm LLC. Gibsonville,
NC. 336-266-8133. [email protected]
Randy & Trina, Wattermann Wattermann
Family Farm. West Point, NE
Steven Beltram, Balsam Gardens Sylva, NC.
[email protected]
New Hampshire
Bruce Kyte, Box K Farm
Stem, NC. 919-960-0960. [email protected]
Jack & Kim Mastrianni, Maple Frost Farm
Langdon, NH. 603-835-6488.
[email protected]
Suzanne Nelson, Cozi Farm.
Mebane, NC. 919-563-0576
[email protected]
New Jersey
Mike Perry, Perry-Winkle Farm
Chapel Hill, NC. 933-6189
[email protected]
Sue Phillips, Summerfield Farms
Summerfield, NC. 336-382-3080
[email protected]
Don Schrider, American Livestock Breeds
Conservancy. Pittsboro, NC. 919-542-5704.
[email protected]
Randall Smith, Smith's Sweetgrass Farm
Columbus, NC. 828-894-8934
[email protected]
Nebraska
19
Michael Gallaher, Shady Hollow Livestock.
Salem, NJ. [email protected]
Barbara Van Boerum, Snoep Winkel Farm
Branchville, NJ. [email protected]
New Mexico
Tom Delehanty, Pollo Real
Socorro, NM. 505-838-0345
Cell: 505-550-3123. [email protected]
New York
Margaret Bruegel & Gary Pfahl, Roo Haven
Farm. Forestville, NY. 716-965-2716
[email protected]
Issue # 63
Agricultural Program Challey Comer
Watershed Agricultural Council
Walton, NY. 607-865-7090
[email protected], [email protected]
Shannon Cockbill. Richford, NY.
Pierre Dionne, Sojourner Farms LLC
Olean, NY. 716-372-4255
[email protected]
Fred Forsburg, Honey Hill Farm
Livonia, NY. 585-346-3829
[email protected]
Craig Haney, Stone Barns Center for Food
and Agriculture. Sleepy Hollow, NY. 914-3666200 x116 [email protected]
Tom & Pat Quinn, Quinn's Irish Hill Farm
Freeville, NY. 607-844-8645
[email protected]
Richard Stauffer, R Farm
Lyndonville, NY. 570-541-1641
H. Brian Underwood, October Rose Farm
Skaneateles, NY. 315-673-1206
[email protected]
Elaine Warfield, Chicken Chick Pastured Poultry. East Jewett, NY. 518-589-6229
[email protected]
Hermann Weber, HLW Acres
Attica, NY 585-591-0795
[email protected]
Ohio
Adele & Jim Hayes, Sap Bush Hollow Farm.
Warnerville, NY. 518-234-2105
[email protected]
Timothy Burkholder, Green Acres Farm
Shilo, OH. 419-896-3403
[email protected]
Tim Koegel, Windy Ridge Natural Farm
Alfred, NY. 607-587-9684
[email protected]
Dale Filbrun, Morning Sun Farm
W. Alexandria, OH. 937-787-4885
[email protected]
Stu McCarty, Growers Discount Labels
Tunnel, NY. 800-693-1572
[email protected]
Lindsay Graham. Grand Rapids, OH.
Jim & Peggy McLaughlin, Cornerstone Farm
Ventures. Norwich, NY.
607-334-9962. [email protected].
[email protected]
Robert Ott, Bennington Beefalo.
Attica, NY. 585-591-2685
[email protected]
Ty Palmer, Jr., Noble Crown Poultry Farm
Fort Plain, NY. 518-577-4951
[email protected]
Mike Picinelli, Thunderhill Farm
Stanfordville, NY. 845-868-1306
[email protected]
20
Evan & Kelly Hahn, Hahn Farm
Perrysville, OH. 419-938-5430
[email protected]
Joellen Hoffman, Norton, OH
[email protected]
JB & Charlene King. King Family Farm
Albany, OH. 740-698-3940.
[email protected]
Michael Martig, Little Foot Family Farm
Richwood, OH. 937-358-2759
[email protected]
John Raber, Healthy Acres Farm.
Sugarcreek, OH. [email protected]
Issue # 63
Paul & Barbara Rissler. Shiloh, OH.
419-896-2468
Eric Rubel, Crossroads Farm
Belmont, OH. 740-686-2153
[email protected]
William Callahan, Cow-a-Hen Farm
Mifflinburg, PA. 570-966-2678
[email protected]
Joseph R Fino Jr., Lyn-Lea Farm
Wapwallopen, PA. 570-868-6100
[email protected]
Hiland Naturals. Millersburg, OH
John Lee, Fisher Paradise Pastures
Paradise, PA. 717-687-6346
Oklahoma
Tera Biaggi, American Heritage Family Farm.
Ponca City, OK. 580-716-4787 [email protected]
Bullit Farris, Bullit Farms
Talequah, OK. [email protected]
Oregon
Karen Black, Norton Creek Products, Inc.
Blodgett, OR. 541-453-5841
[email protected]
Reuben K. Fisher, Rocky Grass Farm
Allenwood, PA. 570-547-6343
Peggy Gilbert, Gilbert Hill Farm
DuBois, PA. 814-375-0864
[email protected]
Nate & Kristen Johanson, Wolf Lake Farm
Natrona Heights, PA. 724-668-8772
[email protected]
John Karlik, Sweetwater Farm and Nursery.
Creswell, OR. 541-895-3431
[email protected]
Dan & Susie Wilson, SuDan Farm
Canby, OR. 503-651-5262
[email protected]
Pennsylvania
Bill & Liz Andersen, Broad Water Farm
Phoenixville, PA. 610-933-0486
[email protected]
Mike & Christie Badger, Badger’s Millside
Farm. Hughesville, PA. 570-584-2309.
[email protected]
Mark A. Becker. Middleburg, PA
570-837-1195
Kyle W Brown. Klingerstown, PA
570-648-5199
Donald Brubaker, The Fertrell Company Bainbridge, PA. [email protected]
21
Issue # 63
Charles Kendall, Kencove Farm Fence
Blairsville, PA. 714-459-8991
[email protected]
Dennis Kyei-Baffour, Hahia Foundation
Bethlehem, PA. 973-698-6959
[email protected]
John S. Lapp, Rolling Pastures
Lykens, PA. 717-365-3829
Hugh Lofting, Inverbrook Farm
West Grove, PA. 610-444-5382
[email protected]
Joel M. Martin, JM Hatchery
New Holland, PA. 717-330-3247
[email protected]
Glenn Wise, Shady Acres
Elizabethtown, PA. 717-361-1640
Pennsylvania Association for Sustainable
Agriculture (PASA). Millheim, PA
South Carolina
Tom & Denise Dumas, Stairway to Heaven
Farm. Monetta, SC. 803-685-5061.
[email protected]
David & Pattie White, Oaklyn Plantation Free
Range Chicken. Darlington, SC.
South Dakota
Jeff Mattocks, The Fertrell Company
Bainbridge, PA. 800-347-1566
[email protected]
Tom & Ruth Neuberger, Goosemobile
Canistota, SD. 605-296-3314
[email protected]
Leon Moyer, Moyer's Chicks
Quakertown, PA. 215-536-3155
[email protected]
Tennessee
Wilmer & Arlene Newswanger, Wil-Ar Farm.
Newville, PA. 717-776-6552
David & Caroline Owens, Owens Farm
Sunbury, PA. 570-286-5309
[email protected]
Eli & Kathleen Reiff, Poultry Man LLC
Mifflinburg, PA. 570-966-0769
[email protected]
Eric Rifenberrick, Pine Run Farm
Conneautville, PA. 814-282-7436
[email protected]
Isaac Stauffer, Stauffer Brothers
Port Trevorton, PA.
Chester Stoltzfus. Lykens, PA
717-365-3064
Pat & Ellen Bourke, Hourglass Acres
Clarksville, TN. 931-551-8308
[email protected]
David Schimp, Nourishing Harvest Farm
Lobelville, TN. [email protected]
Wedge Oak Farm. Lebanon, TN.
[email protected]
Texas
Madelon Bradshaw, Mad Canyons Ranch
Weatherford, TX. 817-448-9606
[email protected]
David Crank, Oaks of Mamre Farm
Hempstead, TX. 979-826-9812
[email protected]
Val Vetter & Debra Aaron, Piney Woods
Ranch. Winnsboro, TX. 903-629-3332 [email protected]
Stephen Stoltzfus. Christiana, PA
610-593-1996
22
Issue # 63
Robert Hutchins, Rehoboth Ranch
Greenville, TX. 903-450-8145
[email protected]
Lisa Simmons. Blossom, TX.
[email protected]
Richard Teague. Godley, TX. 817-538-0070.
[email protected]
Utah
Christiansen Family Farm. Vernon, UT
[email protected]
Virginia
Stephen Ault, Aults Family Farm & Apiary.
Pamplin, VA.
[email protected]
Larry & Debby Bright, Bright Farm
Floyd, VA. 540-745-5790 [email protected]
W.E. Chapin, Fern Stream Farm
Callands, VA. 434-724-4248
[email protected]
Barry Herndon, Herndon Family Farm
Dry Fork, VA. 434-724-1479
[email protected]
James & Sally Holdener, Rainbow Acres Farm.
Nokesville, VA. 703-753-6492
[email protected]
Nicole Dehne, City Chicks. Burlington, VT.
Bay Hammond. Shoreham, VT. 802-8972121. [email protected]
Washington
Jonathan & Elinor Coulimore. Vancouver, WA.
360-256-8650; cell 503-209-1555
[email protected]
Thomas Gibson, Camas Permaculture
Camas, WA. 360-954-9818
[email protected]
Duncan MacDonald. Palouse, WA.
Harley Soltes. Kingston, WA. 360-297-2203
[email protected]
Jennie Watkins, Ananda Hills Farm.
Port Ludlow, WA. 360-732-0111.
[email protected]
Allen Widman, Palouse Pastured Poultry
Rosalia, WA.
[email protected]
Wisconsin
Francis & Karee Abbott, Gobbler Hill Poultry
Farm. Plymouth, WI. 920-893-0421
[email protected]
Karen Mast. White Stone, VA.
[email protected]
Matthew Buvala. Pepin, WI. 715-495-7927
[email protected]
Robert & Gina Nice, Drury Lane Farm
West Point, VA. 804-357-5040
[email protected]
David Carpenter, Stonewall Acres.
Dousman , WI. 262-485-6011
[email protected]
Jesse Straight. Warrenton, VA.
540-349-3099
Kay Craig, The Grassway Farm.
New Holstein, WI. 920-894-4201
[email protected]
Harvey Ussery, The Modern Homestead
Hume, VA. 540-364-1877
[email protected]
Gary Daun. Hanover, WI. 608-879-3504
[email protected]
Vermont
23
Issue # 63
profile from page 6
APPPA - STATEMENT OF PURPOSE
and they weren't as profitable as some of
his other sales channels. A funny thing
happened, however. He noticed his rate of
new customers slowed down.
The farmers markets were actually a way
for Tom to recruit new customers. At each
market he would place a signup sheet at
the booth to encourage customers to
receive his email newsletter. Capturing the
contact of the market visitor can be just as
important as making the sale because you
may only have one in-person contact with
someone at the market, but if you have
their email address or other contact
information, you can stay in touch with
that person throughout the year. As a
result, your chance of turning that market
prospect into a paying customer goes up.
This year Tom plans to attend more
farmers market to increase his exposure
and find more prospects for his direct sales
business.
To learn more about Arnold’s Farm
visit www.arnoldsfarm.com.
The American Pastured Poultry Producers
Association (APPPA) is a nonprofit educational and
networking organization dedicated to encouraging
the production, processing, and marketing of poultry
raised on pasture.
APPPA exists to facilitate the free flow of
creative ideas. Member producers are encouraged to
consider all poultry species and all pasturing models,
assuming personal responsibility for adapting ideas
and models presented through APPPA.
APPPA passionately embraces humane, peoplefriendly, environmentally-enhancing, pasture-based
production models. While we respect the freedom of
others to engage in industrial confinement factory
farming, we believe our approach is superior.
APPPA assists both producers and consumers to
transact business with as little government
intervention as possible. APPPA does not
discriminate in membership or programs based on
the business size of producer or consumer. Realizing
that production models must be profitable to be
successful, APPPA's interests include processing,
packaging, cooking, marketing, and any other
topics related to pastured poultry enterprises.
APPPA's world vision is to see pastured poultry
adopted as the model for environmentally,
emotionally, and economically sensible poultry
production. This vision includes decentralized food
systems, farmstead-sized processing, and as much
interaction as possible between producer and
consumer.
(Adopted by the APPPA Steering Committee,
August 27, 1997)
Broiler & Layer Chicks
Ready-to-lay Pullets
Equipment/Incubators
Fertile Eggs
266 E. Paletown Road, Quakertown, PA. 18951
Ph.: 215-536 -3155
Fax: 215-536 -8034
24
www.moyerschicks.com
[email protected]
Issue # 63
State-by-State Poultry Processing Regulations
By Mike Badger
The Niche Meat Processor Assistance
Network (NMPAM) released a guide to
state poultry regulations on a state-bystate basis. At the time the Grit was
published, the guide excluded two states:
Georgia and Illinois.
Information for Texas, Minnesota, and New
Mexico is included but NMPAM is waiting
for
state
officials
to
confirm
the
information.
If you’re a poultry producer who sells
product, then you should be aware that
how you process your poultry dictates how
you can sell it. As small-scale producers,
most of us operate under one of the
federal Poultry Products Inspection Act
(PPIA) exemptions. The PPIA defines a
base set of requirements that states can
choose to follow or not. An exemption
only
exempts
the
processor
from
continuous inspection, not safe handling
procedures or record keeping.
About half the states, according to USDA
Food Safety and Inspection Service (FSIS)
maintain their own poultry inspection
requirements. Those states are Alabama,
Arizona, Delaware, Illinois, Indiana, Iowa,
Kansas, Louisiana, Maine, Minnesota,
Mississippi, Missouri, Montana, North
Carolina, North Dakota, Ohio, Oklahoma,
South Carolina, Texas, Utah, Vermont,
Virginia, West Virginia, Wisconsin, and
Wyoming.
Often, individual states will enforce stricter
inspection policies compared to the federal
exemptions. This variance of standards
from one state to the next contributes to
the confusion many producers have when
it comes to knowing how to comply with
processing regulations.
The other half of the states follow the
USDA’s PPIA exemptions. The most
common exemptions are summarized
here:
Custom Exemption—You can slaughter
an unlimited number of birds but can not
sell to individuals, hotels, restaurants,
institutions (HRI), or retail stores.
Producer/Grower: 1,000 Bird Limit – Can
slaughter up 1,000 birds a year. Can sell
to individuals, HRI, and retail stores.
Producer/Grower: 20,000 Bird Limit—
Can slaughter up 20,000 birds a year.
Can sell to individuals, HRI, and retail
stores.
Producer/Grower
or
Other
Person:
20,000 Bird Limit. Can slaughter up
20,000 birds a year. Can sell to
individuals, hotels, restaurants, and retail
stores.
The FSIS publishes a guidebook to help
producers
find
the
appropriate
exemption. You can find the NMPAM
guideline of regulations by state and a
link to the FSIS guidebook here:
http://www.extension.org/pages/33350/
poultry-processing-regulations-andexemptions
Or contact your
office for a copy.
local
extension
Advertise with APPPA
Reach pastured poultry producers of all
sizes with a 1/4 page ad in the APPPA
GRIT.
6 issues for $200
Return the membership application on
page 23 or contact [email protected] for
more information.
APPPA does not endorse APPPA GRIT advertisers or their products/services.
25
Issue # 63
Classified Ads
GRIT Classifieds are free for members; $0.25
per word for non-members. To place an ad,
email [email protected] or call (570)584-2309.
Egg washer. New Sink top unit scrubs
eggs with hot water and brush. 28 eggs
per minute max. Suitable for a 1000
layer flock. Made in USA of as much US
content as possible. $1500 plus shipping
www.gibsonridgefarms.com. (740) 6983330 (Ohio).
Featherman Equipment
Offers Free Rental Listing
for any Poultry
Processing Equipment
Email Featherman what you’ve got for
rent, how much you charge, where you
are located and your
contact info. They will post the
listing on their website at
www.featherman.net.
Check the listing if you are
looking for equipment to rent.
David Schafer, owner of
Featherman, says
―We are trying to make entry into the
poultry business a lot easier for folks
today than it was for us 15 years ago.‖
Email your info to [email protected]
or call 660-684-6035
26
Brown shelled eggs from page 12
irregular contour. Internal quality is also
adversely affected (watery whites).
These egg production and quality
problems can persist for extended
periods of time.
SUMMARY
Most eggshell pigments are located in the
cuticle and outer portion of the calcified
eggshell. Premature arrest of cuticle
formation or release of stress-related
hormones (epinephrine) will result in the
production of pale brown-shelled eggs.
Age of the bird, use of certain
chemotherapeutic agents, and disease
also
can
affect the
intensity
of
pigmentation. No one factor, especially
infectious
bronchitis,
should
be
diagnosed as the cause of the reduced
pigmentation of eggshells until all
possible differentials that may affect
pigmentation have been considered.
FOOTNOTES
1. This document is VM94, one of a
series of the Veterinary Medicine-Large
Animal Clinical Sciences Department,
Florida Cooperative Extension Service,
Institute of Food and Agricultural
Sciences, University of Florida. Original
publication date May, 1995. Reviewed
May, 2003. Visit the EDIS Web Site at
http://edis.ifas.ufl.edu.
2. Gary D. Butcher, Poultry Veterinarian,
and Richard D. Miles, Poultry Nutritionist,
Department of Dairy
and Poultry
Sciences, Cooperative Extension
Service, Institute of Food and
Agricultural Sciences, University of
Florida, Gainesville, 32611.
Issue # 63
Ask FSIS
Have a processing questions for the
USDA Food Safety and Inspection Service (FSIS)? The FSIS maintains a
searchable knowledgebase at http://
askfsis.custhelp.com. The service is intended as a resource for anyone from
inspection personnel to producers to the
general public to get official answers to
inspection/policy questions.
If the knowledgebase doesn’t contain an
answer to the question you seek, you
can submit the question and it will be
answered by the FSIS.
Most recently, the FSIS introduced Ask
Karen, a virtual assistant designed to answer food safety questions. There’s a
mobile
version
at
http://
m.askkaren.gov/.
You can also call
1-800-233-3935.
27
the
FSIS at
Issue # 63
28
Issue # 63
Jane Hansen, Northacres Farm. Prentice, WI
Cynthia & Keene Hollenbeck, Keene Organics
Marshall, WI. 608-655-1596
[email protected]
Wayne W. Klammer, Deer Run Enterprise
Merrill, WI. 715-536-6564.
[email protected]
Eileen McCutchen, Angel Acres Farm LLC
Mason, WI. 715-765-4298
[email protected]
Diana & James Murphy, Dreamfarm
Cross Plains, WI. 608-767-3442
[email protected]
Jody Padgham, Wild Crescent Farm. Boyd, WI
Kevan & Annette Rod, Goshen Farm.
Brule, WI. 715-372-5186
[email protected]
Richard Walders, Ewes Rule the Farm
Cornell, WI. 715-288-6801
[email protected]
Dean & Kim Zimmerman, Coulee View Family
Farm. Wauzeka, WI. 608-874-4144
[email protected]
Petra Zinniker, Zinniker Farm, Inc.
Elkhorn, WI. 262-642-5775
[email protected]
Lawrence Beckerle. Craigsville, WV. 304-7423639. [email protected]
West Virginia
APPPA Refresh
The next issue of the APPPA Grit will be
in color and will feature an updated
design. The APPPA board approved the
design changes. So, to celebrate our
change to color, Mike wants to publish
your photos. If you have an interesting
poultry shot, send it to [email protected]
for consideration.
Advertisers, you’ll receive an email from
Mike in the coming months giving you
the chance to produce a full-color ad.
Stay-tuned for the specs.
In addition to a color design, the APPPA
website will be getting a facelift, as well.
The current site has served us well, but
we’re outgrowing it and, like our
newsletter, it’s time for design and
technology update.
Stay tuned for more information!
DOTSON FARM
AND FEED
Distributors of Fertrell
Poultry Nutri-Balancer
and the complete line of
Fertrell Products.
Fertrell
Also Available :
Mark & Donna Butcher, Walnut Hill Farm
Keyrnesyville, WV. 304-671-3972
[email protected]
Certified Organic Hay
Craig & Lorna Canterbury, Canterbury Farms
Ripley, WV. 304-372-3965
[email protected]
2929 N. 9th Street Rd.
Lafayette, IN 47904
Ph 765-742-5111 cell 765-404-9826
Fax 765-429-5601
Send updates to the APPPA Coordinator.
29
Dotson Farm and Feed
Issue # 63
Norton Creek Press
36475 Norton Creek Road, Blodgett OR
97326
http://www.nortoncreekpress.com
Success With Baby Chicks
(2003) by Robert Plamondon 155
pages, $15.95
The Dollar Hen (1909)
by Milo Hastings 250 pages,
$18.95
Genetics of the Fowl
(1949) by F. B. Hutt. 590 pages,
$44.95
Feeding Poultry (1955)
by G.F. Heuser 632 pages,
$39.95
30
Jonathan Coulimore
Fertrell Distributor for
WA, OR, ID, MT, CA,
AK, HI, BC.
Products in stock are: Original &
Organic Poultry Nutri-Balancer,
Laczyme, DE, Redmond Conditioner,
Azomite, Non-GMO Corn and
Roasted Soybeans, Fish meal and
Kelp meal.
Jonathan Coulimore,
Vancouver, WA
503-209-1555 cell,
e-mail [email protected]
Other products available on request.
Issue # 63
31
Issue # 63
APPPA GRIT!
PO Box 87
Boyd, WI 54726
PRSRT STD
U S POSTAGE PAID
Eau Claire, WI
Permit #203
Check above your address for your final issue number. If it is #63 or earlier,
PLEASE RENEW TODAY!
Go to www.APPPA.org to renew or fill out the form on pg. 23 and mail it in!
3 ways to get APPPA GRIT! Producer Membership $60/yr:
Every issue of APPPA GRIT! delivered to your mailbox.
An invitation to join our exclusive, members-only online Yahoo! discussion
group APPPAplus .
Members-only Web site with back issues of APPPA GRIT!, marketing brochure,
and a pastured poultry nutrition guide (can request a paper copy by mail), and
more.
Business/Partner Membership $200/yr:
Support the production of healthful food, sustainable family farms, and humane
treatment of animals and share YOUR message with people who are interested and
ready to buy!
Membership includes all of the above, PLUS a quarter-page ad in each issue of the
APPPA GRIT! and a listing on our Web site.
Subscription to GRIT! $40/yr :
If you do not use the Internet or prefer not to become members.

apppa grit - Small Farm Central

Transcription

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